Mahshi (Stuffed Vegetables)

Ingredients

• 2 medium Zucchini
• 2 medium Bell Peppers
• 2 medium Tomatoes
• 1 cup Rice
• 1 medium Onion
• 1/2 cup Fresh Parsley
• 1/4 cup Fresh Dill
• 2 tablespoons Tomato Paste
• 3 tablespoons Olive Oil
• 2 cloves Garlic
• 1/2 teaspoon Cumin
• 1 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Carefully prepare the vegetables: Cut the 2 medium zucchini in half lengthwise. Use a spoon to scoop out the seeds and some of the flesh from each half, creating a hollow space. Cut the tops off the 2 medium bell peppers, then remove the seeds and membranes from the inside to hollow them out. Cut the tops off the 2 medium tomatoes, then scoop out the seeds and pulp to hollow them out. Set all hollowed-out vegetables aside.
2. 2Prepare the stuffing mixture: Finely chop the 1 medium onion into 1/8-inch pieces. Mince the 2 cloves of garlic. Chop the 1/2 cup of fresh parsley and the 1/4 cup of fresh dill into 1/4-inch pieces. In a large bowl, combine the 1 cup of rice, the chopped 1 medium onion, the chopped 1/2 cup of fresh parsley, the chopped 1/4 cup of fresh dill, the 2 tablespoons of tomato paste, 2 tablespoons of olive oil, the minced 2 cloves of garlic, 1/2 teaspoon of cumin, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix everything thoroughly until well combined.
3. 3Gently stuff the prepared vegetables with the rice mixture, packing it in firmly but without overfilling. You can place the reserved tops back onto the tomatoes if desired.
4. 4Arrange the stuffed vegetables snugly in a large, heavy-bottomed pot, ensuring they are standing upright if possible. Drizzle the remaining 1 tablespoon of olive oil over the vegetables.
5. 5Place the pot over medium-high heat (approximately 350-375°F / 175-190°C) until the pot is heated through. Immediately reduce the heat to low (approximately 175-200°F / 80-95°C), cover the pot tightly with a lid, and cook for 60 to 75 minutes. The vegetables will release their own juices to create steam for cooking; check every 15-20 minutes to ensure they are not sticking to the bottom of the pot. If the pot appears dry, reduce the heat further to very low (approximately 150-175°F / 65-80°C) to prevent burning.
6. 6The vegetables are done when they are tender when pierced with a fork. Carefully remove the pot from the heat. Let the mahshi rest in the covered pot for 5-10 minutes before serving warm.

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